{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T15:52:38Z","timestamp":1787586758263,"version":"build-2736575974"},"reference-count":95,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2021,11,5]],"date-time":"2021-11-05T00:00:00Z","timestamp":1636070400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well-being. Currently, the dairy industry is the sector where probiotics are most widely used, especially in fermented milk, cheese, yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding their stability and functionality in food. Considering the increasing demand for healthy products, it is necessary to develop strategies that aim to increase the consumption of functional foods in order to meet probiotic usefulness criteria and the consumer market. This review aimed to promote the utilization of buffalo milk considering its probiotic effects as a functional food and natural remedy to various ailments, emphasizing the potential of innovation and the importance of milk-based products as health promoters. The intake of probiotics plays an important role in modulating the health of the host, as a result of a balanced intestinal microbiota, reducing the risk of development of various diseases such as cancer, colitis, lactose intolerance, heart diseases, and obesity, among other disorders. However, further studies should be carried out to deepen the knowledge on the relationship between raw buffalo milk, its dairy products microbiota and consumer\u2019s health beneficial effects, as well as to implement a strategy to increase the variety and availability of its products as a functional food in the market.<\/jats:p>","DOI":"10.3390\/microorganisms9112303","type":"journal-article","created":{"date-parts":[[2021,11,7]],"date-time":"2021-11-07T20:41:14Z","timestamp":1636317674000},"page":"2303","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":74,"title":["Buffalo Milk as a Source of Probiotic Functional Products"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8101-9333","authenticated-orcid":false,"given":"M\u00e1rcio","family":"Vargas-Ramella","sequence":"first","affiliation":[{"name":"Centro de Educa\u00e7\u00e3o Superior da Regi\u00e3o Sul\u2014CERES da Universidade do Estado de Santa Catarina\u2014UDESC, Laguna 88790-000, Brazil"},{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9682-4594","authenticated-orcid":false,"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7128-8556","authenticated-orcid":false,"given":"Aristide","family":"Maggiolino","sequence":"additional","affiliation":[{"name":"Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9496-9151","authenticated-orcid":false,"given":"Michele","family":"Faccia","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165\/A, 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0093-7042","authenticated-orcid":false,"given":"Daniel","family":"Franco","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5612-1691","authenticated-orcid":false,"given":"Pasquale","family":"De Palo","sequence":"additional","affiliation":[{"name":"Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,11,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1664","DOI":"10.3389\/fgene.2020.610353","article-title":"Genetic diversity of Bubalus bubalis in Germany and global relations of its genetic background","volume":"11","author":"Noce","year":"2021","journal-title":"Front. 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